Wednesday, October 28, 2015

Homemade Carrot Cake

Chunky Carrot Cake with Cream Cheese Rosettes!

Borrowed and Shareing

This is my favorite Cream Cheese frosting.  (Its the best ever.  Don’t click that link.  You will be ruined for all other cream cheese frostings forever.)
Homemade Carrot Cake
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 2 1/4 cups grated carrots 
  1. Heat the oven to 350 degrees.
  2. Prepare two 8-inch round baking pans.
  3. Beat the sugar, oil, vanilla and eggs in mixer until it is a light yellow. 
  4. In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. 
  5. With the mixer on low speed, slowly add in the dry ingredients. Mix until just combined.
  6. Remove bowl from mixer and fold raisins, nuts, and the carrots. 
  7. Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out clean. 
  8. Allow the cakes to cool completely on a wire rack.
  9. Cover in cream cheese frosting.


Friday, October 23, 2015

My Favorite Meat Loaf

Borrowed and Shareing from

This easy meatloaf is a favorite at my house. It's the recipe we always use when we want meatloaf. It's perfect with a side of mashed potatoes.
Serves: 6
  • 1 lb ground pork
  • 1 lb ground beef
  • ½ green pepper finely chopped
  • 1 large onion finely chopped
  • 1 cup breadcrumbs, I used Panko
  • ½ cup milk
  • 1 egg
  • 1 cup of barbecue sauce, I used Guy Fieri's BBQ sauce
  • salt and pepper to taste
  1. Preheat oven to 350 F degrees.
  2. Mix the breadcrumbs with the milk in a big bowl. Add the meat and the rest of the ingredients. Only use about ¾ cup of the barbecue sauce. Mix the entire meat mixture really well.
  3. In a loaf pan that's oiled really well, and add the meat mixture. Put the remainder barbecue sauce on top of the meatloaf.
  4. Bake for about an hour or until done.
Tip: Place the loaf pan on a baking sheet as you bake the meatloaf so as not to get your oven dirty.

No Knead Bread

Borrowed and Shareing
~No Knead Bread~
Unlike many of the no-knead bread recipes out there, this one doesn’t take 24 hours to make. I got this recipe from a friend of mine who makes this for her family every week. Tried and true, and so yummy. Jeff and I made it into honey toast and had it with our chamomile tea a couple nights ago. MMMMM!
Combine and set aside:
2 cups all-purpose flour
1/4 cup sugar
1 Tablespoon salt
2 packages dry yeast (not quick-rise)
Heat until warm:
1 cup water
1 cup milk
1/4 cup canola oil
Other ingredients to add later:
2 and 1/2 cups additional flour
1 egg
Preheat oven to 350 degrees F. Butter 2 small bread pans. Once the liquids are warm, add the egg and then stir into the flour mixture. Stir with a wire whisk for 3 minutes. Then add the rest of the flour, one cup at a time, and stir with a wooden spoon until smooth and just combined. Cover with a piece of buttered plastic wrap and allow to rise in a warm place for an hour  (or until doubled in size.) Gently pat the dough down with well-floured hands. Divide dough into 2 portions and place in the bread pans (I used 2 small, oven-safe Pyrex mixing bowls.) Bake at 350 for 35 minutes (or until golden and pulling away from edges of the pan slightly.)

Monday, October 19, 2015

Apple Spice Cake

snagged Borrowed and Shareing

For the cake
  • 1 box spice cake mix
  • 21 oz can apple pie filling
  • 2 eggs
  • 1 tsp. vanilla
For the caramel glaze
  • 3 Tbs. butter
  • 3 Tbs. brown sugar
  • 3 Tbs. white sugar
  • 3 Tbs. half & half
  • ½ tsp. vanilla
For the cake
  1. Mix cake mix, pie filling, eggs and vanilla with an electric mixer till blended.
  2. Pour into greased bundt pan.
  3. Bake at 350 degrees for 40-45 minutes till toothpick comes out clean.
  4. Cool 10 minutes, then remove from pan to finish cooling.
For the caramel glaze
  1. Put all the ingredients into a saucepan and bring it to a boil over medium heat.
  2. Boil it for 1-2 minutes.
  3. Remove from heat and spoon over the cake.

Saturday, October 17, 2015


(Don't plan for leftovers. There won't be any!!!)
1. Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)
2. Then add:
1 T. salt
3 eggs
10 1/2 c. flour
3. Mix together for 10 minutes, then sit for 10 minutes. 4. Oil cupboard (don't use flour), dump out dough. Divide in half.
5. Press one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. 6. Roll up tight, but not too tight.
7. Divide into 12 rolls and place on greased cookie sheet.
8. Repeat with other half of dough. Let rise.
9. Bake for 12-15 minutes at 400.
1 c. sugar
1 T. cinnamon
1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
Orange Rolls: Add orange concentrate to regular frosting
Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting
Cream cheese Rolls: Add cream cheese to regular frosting
NOTES: Recipe by Camille Paskett and Shanna Roberts
*My mixer is a Bosch. Hands down the best mixer available! I just wish it came in cute colors.
*1 cube of butter = 1/2 c.
*Orange concentrate is frozen orange juice.
*I just use regular flour, not self-rising.
*It really is 6 Tablespoons of yeast. I use SafInstant. I have never used the packets, so I don't know the conversion.
*It really is 10 and 1/2 cups of flour.
*I have never frozen the dough. These are way too easy to make to bother with freezing them. But some people have.
*Rising time depends on how warm the house is, the humidity, etc. Just let them rise until they are big enough for you.
*I don't know how many calories these are. Please don't tell me.
*If you want half the rolls, just half the recipe.
*400 degrees Fahrenheit.
*I use the dough hook to mix it up.

Wednesday, October 14, 2015

Magic Lemon Cake

Serves: 9
Borrowed and 
  • 4 eggs (separate yolks from whites) at room temperature
  • 1 tsp vanilla extract
  • 150 g (3/4 cup) sugar
  • 125 g (1 stick or ½ cup) butter, melted
  • 115 g (4 oz or ¾ cup) of all purpose flour
  • 1¾ cup milk lukewarm
  • ¼ cup fresh lemon juice
  • zest from one lemon
  • powdered sugar for dusting cake
  1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.
  2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
  3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
  4. Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.
  5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  6. Sprinkle some powdered sugar after cake has cooled.

Tuesday, October 13, 2015

Apple Pie Cinnamon Rolls

Apple Pie Cinnamon Rolls
Borrowed And Sharing
Serves: Makes 12 cinnamon rolls
  • For the dough:
  • 1 package yeast (2¼ teaspoons)
  • ½ cup lukewarm water
  • ½ cup sugar
  • ½ cup scalded milk (Heat milk until bubbles appear around the edge of the pan. Cool until lukewarm)
  • ⅓ cup melted unsalted butter
  • 1 egg, room temperature
  • 2 teaspoons salt
  • 4 cups bread flour (or all-purpose flour)
  • Filling:
  • 6 tablespoons melted unsalted butter, divided
  • 5 granny smith apples, peeled, cored, and diced
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • Glaze:
  • ¼ cup cream cheese, softened
  • 4 tablespoons unsalted butter
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  1. In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves, about 10 minutes.
  2. In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer) add scalded milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined.
  3. Add half of the flour and mix until smooth.
  4. Add yeast mixture and continue to mix on low.
  5. Slowly add the remaining flour (if using an electric mixer you will have to stop when it's getting hard to mix and use a wooden spoon to incorporate the rest of the flour as best you can- the motor of the electric mixer will burn out- then turn dough to a floured surface and knead for 5 minutes, folding the dough over onto itself and pushing down repeatedly). For a stand mixer, increase the speed to medium and knead for 5 minutes.
  6. Remove dough, place in a greased bowl, cover, and set aside on countertop or warm place. Let it rise until it is double in size, about 2 hours.
  7. While dough is rising, make the filling. Heat 4 tablespoons of the butter and sugar in a large skillet, then add the apples. Sauté until apples are slightly caramelized. Remove from heat and set aside.
  8. When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl.
  9. Roll out on a well-floured surface into a 16x24 inch rectangle and spread the remaining 2 tablespoons butter almost out to the edges, but not quite.
  10. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter.
  11. Spread the apple mixture over the brown sugar as evenly as you can.
  12. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches.
  13. Using a sharp knife, gently cut 2 inch slices with a sawing motion (try not to push too hard to pinch the dough), this will give you 12 cinnamon rolls.
  14. Line a 9x13 baking pan with parchment paper and butter the parchment. The cinnamon roll slices close together, but not touching, in the pan.
  15. Cover with plastic wrap and let rise until the dough is doubled, 1½-2 hours.
  16. While the rolls are rising, preheat the oven to 375°F. Bake for about 20-22 minutes, being careful not to over-bake them.
  17. While the cinnamon rolls are baking, mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed and set aside. When cinnamon rolls come out of the oven, spread the glaze over the top and serve.

Monday, October 12, 2015

sauteed Cinnamon Apples

Borrowed and Shareing
5.0 from 4 reviews
This is an easy and delicious side dish! These apples are cooked to perfection with incredible flavor!
Recipe type: Side Dish
  • ¼ cup butter
  • 4 large apples, peeled and sliced into ¼ inch thick slices (I use two Granny Smith and two Gala)
  • 2 teaspoons lime juice
  • ¼ cup orange juice
  • ½ cup cold water
  • 3 teaspoons cornstarch
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  1. In a large skillet melt butter over medium heat.
  2. Add lime juice and orange juice and apples. Sauté for about 5 to 7 minutes while stirring constantly until apples are almost tender.
  3. Dissolve cornstarch in water and slowly add to apples.
  4. Stir in brown sugar and cinnamon. Boil for 2 minutes stirring constantly.
  5. Remove from heat and serve warm.

Carmel Apple muffins

Here is what you need:

  • 2 cup graham cracker crumbs (I used store bought in a can.  I find these to work the best)
  • 12 tablespoons butter, melted
  • 1/2 cup powdered sugar
  • 4 cups peeled, cored and chopped apples (we used golden delicious)
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 2 1/4 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Caramel topping (store bought!)

Here is what you do:

  • Preheat oven to 350 degrees
  • Grease pan with non-stick butter spray
  • Melt butter
  • In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute – PLEASE SEE UPDATE/NOTE BELOW)
  • Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup”
  • Bake for 5 minutes and let cool completely
  • Chop the apples into little pieces – I used a mini food processor.  Don’t puree, just finely chop
  • Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl
  • Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened
  • Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan)
  • Sprinkle any extra graham cracker on top of the apples (I had some left over!)
  • Bake for 5 minutes on 350
  • Let cool completely
  • Use a knife to loosen from pan and they should pop right out
  • Drizzle with caramel topping
  • Enjoy

UPDATE/NOTE: Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool – you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.

Caramel Apple Cheesecake Bars
  • 2 cups all-purpose flour
  • ½ cup firmly packed light brown sugar
  • 1 cup butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup sugar, plus 2 tablespoons, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup caramel topping
  • Streusel topping:
  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • ½ cup quick cooking oats
  • ½ cup butter, softened
  1. Preheat oven to 350 degrees. Line a 9x13 pan with aluminum foil and lightly spray with cooking spray. This makes removal of the bars easier.
  2. In a medium sized bowl combine flour and brown sugar. Cut in the butter until mixture is crumbly. Press into the bottom of your 9x13 pan. Bake for 15 minutes or until lightly browned.
  3. In a large mixing bowl beat cream cheese, ½ sugar on medium speed until smooth and creamy. Add the eggs one at a time and vanilla. Stir to combine. Pour over warm crust. In a small bowl combine apples, remaining 2 Tbs sugar, cinnamon and nutmeg. Spoon evenly on top of the cheesecake layer.
  4. Combine brown sugar,flour, cooking oats and butter until crumbly. Sprinkle streusel topping over the apple layer.
  5. Bake for 30 minutes until filling is set. Allow to cool and drizzle with caramel topping.
Recipe source Paula Dean